In a large mixing bowl, combine warm water and instant yeast, stirring gently to activate the yeast. Gradually add bread flour and fine sea salt, mixing until no dry flour remains.

Transfer the dough to an oiled bowl, cover it, and allow it to rise in a warm area until doubled in size, about 2 hours.

Prepare your 9x13-inch baking pan by generously coating it with olive oil and melted butter.

Once the dough has risen, gently punch it down and stretch it into a rectangle, transferring it to the prepared baking pan.

Spread half of your cinnamon sugar filling over one half of the dough, fold the other half over, then spread the remaining filling on top.

Cover the dough again and let it rise until puffy, about 1-2 hours.

Preheat your oven to 400°F (200°C).

Make dimples all over the surface, drizzle any remaining cinnamon filling, and sprinkle the crumble topping.

Bake for 18-22 minutes until the edges are golden brown and the internal temperature reaches 190°F (87°C).

Let it cool for about 20 minutes, then drizzle with icing.